ShareCRYOSCOPIC METHOD FOR SALT (SODIUM CHLORIDE) CONTENT DETERMINATION IN BUTTER.
Author(s) : WOLFSCHOON-POMBO A. F., LIMA A. de, EMALDI G. C.
Type of article: Article
Summary
A NEW CRYOSCOPIC METHOD FOR THE DETERMINATION OF THE SODIUM CHLORIDE CONTENT BASED ON THE FACT THAT ADDITION OF SALT DURING BUTTERMAKING CAUSES A DEPRESSION OF THE FREEZING POINT OF THE AQUEOUS PHASE OF BUTTER. THE METHOD IS SUITABLE FOR FACTORY CONTROL OF SALTED BUTTER AS WELL AS FOR ROUTINE ANALYSIS OF COMMERCIAL SALTED BUTTER SAMPLES.
Details
- Original title: CRYOSCOPIC METHOD FOR SALT (SODIUM CHLORIDE) CONTENT DETERMINATION IN BUTTER.
- Record ID : 1984-0211
- Languages: English
- Source: Milchwissenschaft - vol. 38 - n. 6
- Publication date: 1983/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Butter; Measurement; Dairy product; Sodium chloride
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FACTORS AFFECTING ACCURACY OF CRYOSCOPIC BUTTER...
- Author(s) : WOLFSCHOON-POMBO A. F.
- Date : 1984/06
- Languages : English
- Source: Milchwissenschaft - vol. 39 - n. 6
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- Date : 1991
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